超声波辅助浸提橄榄风味物质制备特色蘸黏调味品的研究  

Study on the Solid-state Condiment of Flavor Compounds from Olive by Ultrasonic-assisted Extraction

作　　者：黄俊生[1] 邱晨晨 黄东燕[2] HUANG Junsheng QIU Chenchen HUANG Dongyan(School of Culinary Arts and Hotel Management, Hanshan Normal University, Chaozhou, Guangdong 521041, China School of Chemistry and Environmental Engineering, Hanshan Normal University, Chaozhou, Guangdong 521041, China)

机构地区：[1]韩山师范学院烹饪与酒店管理学院,广东潮州521041 [2]韩山师范学院化学与环境工程学院,广东潮州521041

出　　处：《农产品加工（下）》2017年第4期6-8,12,共4页Farm Products Processing

基　　金：中央财政支持地方高校发展专项(GDHS2014);潮州市科技计划项目“几种潮州菜特色蘸黏调味品的研发”(2012NY)

摘　　要：以超声波辅助浸提橄榄风味物质,研制潮州菜特色蘸黏调味品。以单因素试验循环确定橄榄特色蘸黏调味品最佳工艺配料比,再以正交试验L_9(3~4)确定橄榄特色蘸黏调味品的最佳配方。结果表明,影响因素主次顺序为柠檬酸>麦芽糊精>橄榄提取液>谷氨酸钠。最优组合为橄榄提取液100 mL,麦芽糊精20 g,谷氨酸钠15 g,柠檬酸1 g,该配方条件下产品色泽均匀、颗粒适中、香味独特、橄榄味浓郁、口感丰富。The study on the solid-state condiment applied to Teochew cuisine is based on the single factor cyclic to determine olive characteristic flavoring optimum ingredient ratio, and the best formula is determined by orthogonal test L9 （ 34）. The results show that the sequence of influential factors is citric acid 〉 maltodextrin 〉 olive extraction 〉 monosodium glutamate. Also, the optimal combination which means the formula under the condition with uniform color, large particles, unique aroma, moderate galangal fruity, rich taste when it contained 100 mL of olive extraction, 20 g of maltodextrin, 15g of monosodium glutamate and 1g of citric acid.

关 键 词：橄榄 超声波辅助浸提 风味物质 潮州菜 调味品 

分 类 号：TS264[轻工技术与工程—发酵工程]